No surprise (since it's a porkish topic) that Eat at Joe's got there first. But I do want to call your attention to an excellent article on Slate singing the praises of lard. I can't tell you how wonderful it is to be able to walk into Compare and buy a container of fresh lard. And not that hydrogenated shelf stable crap but a nice big container of nothing but rendered pork fat. The one thing i'm wondering is how to use it to make biscuits. Cos what I've got is pretty soft, even under refrigeration. And soft fat is not gonna make a very good biscuit. I suppose I could freeze it to get it solid enough to cut into the flour. Or maybe if I heated it up, it would render some more. Updates as events warrant.